Just in case you're still finding scapes at your local market, my mother has a tip for you that she recently learned. In brief, she says, "Eat your scape buds!" More

What is summer cooking, to you? For me, it means keeping things as simple as possible. In the summertime, I want meals that come together in one big pot, easy to cook and easy to reheat later. I want meals that taste like the garden, fragrant with herbs and bright flavors. I want hands-off meals, so I can retire to the back porch with a cucumber gimlet while my supper cooks.

Well, this braised chicken dish fits all those requirements beautifully. More

Grilling is an art — but it is an art assembled from just a few simple techniques that can be mastered by anyone. Unless you grew up with a pair of tongs in your hand and a spatula in the other, there are probably a few things you've yet to learn. Over the years our team has shared a wealth of grilling tips and tricks so we thought it was time to put all of them in one place. Consider this your guide to grilling greatness this summer! More

Asparagus season is all but over where I live in California, but it's just getting into full swing for many of you. Here's a tip I learned this spring: when it comes to picking the best asparagus, size doesn't matter at all. More

I am a complete sucker for any recipe that involves mashed peas. I'm a total sucker and this one combines that creamy Spring taste with feta and a bit of cumin! They're bright, bite sized and bound to be a big hit with your guests. More

Looking for rhubarb recipes? You've come to the right place. Ever had rhubodka? Rhubarb with vodka? No? We have a recipe for you. That, plus rhubarb syrup and whipped rhubarb fool, strawberry rhubarb muffins and blackberry rhubarb cobbler. Get some rhubarb in your kitchen before it's all gone! More

I've only cooked for a really big crowd (a hundred people or more) a few times, but I've learned the hard way that one of the keys to success has less to do with the cooking techniques and more to do with the tableware and the attitude. Think big and gather up all your confidence. Ask for help.

This is how I ended up serving a salad for 150 people out of a giant washtub usually reserved for the booze at our parties. Here's the story of how the salad came together, if we kept our cool, and the recipe reduced to a more manageable size. More

Hello, gorgeous! Don't you just want to dive face first into this fresh cherry tart? More

I wouldn't leave you with all those tantalizing kebab pictures from this morning's review of the Element grill without a recipe, now would I? Kebabs represent everything that I love about grilling. The meat develops a crunchy caramelized crust, the vegetables pick up a smoky char, and the bread...oh, the bread. I especially love the combination of both lemon juice and zest in the marinade for this recipe. Along with the rosemary, these are the ultimate flavors of summer. More

I'm starting to understand why grilling inspires such fervor and devotion among so many cooks. Once you get bitten by the grill bug, you start eying everything in the kitchen in terms of "Will it grill?" Which is why this round-up of unlikely, but very grillable, foods in the most recent Fine Cooking spoke right to my char-loving heart. More